AROMATIC PURÉE LENTILS WITH EGGPLANT STICKS http://recipespicbypic.blogspot.com
AROMATIC LENTILS PURÉE <ul><li>Ingredients for 4 servings: 250 grs of dry lentils, 1 garlic head, 1 bay leaf, 50 grs cured...
AROMATIC LENTILS PURÉE <ul><li>Cook (low heat) 2 big red onions and 2 garlic cloves, when the onion is transparent add the...
AROMATIC LENTILS PURÉE <ul><li>Reserve it and keep warm. </li></ul><ul><li>Cut the eggplant in sticks and throw some salt ...
AROMATIC LENTILS PURÉE <ul><li>Present the dish with a disc of eggplant in the glass (like a piece of lemon in a martini) ...
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Aromatic Purée Lentils

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Such different way to eat lentils!

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Aromatic Purée Lentils

  1. 1. AROMATIC PURÉE LENTILS WITH EGGPLANT STICKS http://recipespicbypic.blogspot.com
  2. 2. AROMATIC LENTILS PURÉE <ul><li>Ingredients for 4 servings: 250 grs of dry lentils, 1 garlic head, 1 bay leaf, 50 grs cured ham, salt, 2 liters of water, 1 teaspoon of grinded cinnamon, 1 tsp of sweet paprika, 1 of grinded cummin, a pinch of black pepper, olive oil, some beer, some flour, 2 big red onions and 2 garlic cloves. </li></ul><ul><li>I use lentils that don’t need to be soaked in water the night before. Just rinse the lentils and have them in a pot with the garlic head, bay leaf, ham, some salt and the water. Cook at low heat for 1 hour. </li></ul><ul><li>In a saucepan with some olive oil, </li></ul>
  3. 3. AROMATIC LENTILS PURÉE <ul><li>Cook (low heat) 2 big red onions and 2 garlic cloves, when the onion is transparent add the spices: sweet red paprika, commin and cinnamon. Keep on stirring for 5 minutes at low heat and reserve. </li></ul><ul><li>Take the bay leaf away from the lentils and add the onion and spices to the lentils stew. Stir until all flavours mix. </li></ul><ul><li>With a food processor convert it into a purée and strain so that we don’t find any peels. Add a bit of water if it’s too thick. </li></ul>
  4. 4. AROMATIC LENTILS PURÉE <ul><li>Reserve it and keep warm. </li></ul><ul><li>Cut the eggplant in sticks and throw some salt on them so that it leaves away the bitter liquid. After ½ hour, shake them and have them ready to coat in beer and flour: just pour enough beer to fill the bottom of the soup plate and then add as many flour as necessary to have a creamy texture. </li></ul><ul><li>Coat the eggplants and through into a saucepan with hot olive oil. Fry them and reserve in kitchen paper to leave all the oil. Add salt on top of them. </li></ul>
  5. 5. AROMATIC LENTILS PURÉE <ul><li>Present the dish with a disc of eggplant in the glass (like a piece of lemon in a martini) and the eggplant sticks on the base of the plate. </li></ul><ul><li>Have a good dip! </li></ul>

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